Mexican Street Corn Pasta Salad

Creamy, crunchy, spicy, and sweet, this Mexican street corn pasta salad has it all! If you love elote, you need to try this dish!

Recipe includes a how-to video!

Course Dinner, lunch, Salad, Side Dish

Cuisine American, Mexican

Prep Time 15

Cook Time 10

Total Time 25

Servings servings

Calories 365kcal

Author Sam Merritt

Equipment

Ingredients

Pasta and corn

8 oz (226 g) dry pasta
2 Tablespoons salted butter
4 cups (615 g) corn kernels (see note)
¼ teaspoon table salt

Dressing

⅔ cup (150 g) mayonnaise
⅓ cup (93 g) Mexican crema
2 Tablespoons lime juice (fresh preferred)
1 ½ teaspoons granulated sugar
½ teaspoon chili powder
½ teaspoon garlic powder
½ teaspoon table salt
¼ teaspoon black pepper

Add-ins

½ cup finely diced white or red onion
½ cup (70 g) grated cotija cheese
¼ cup finely chopped cilantro
2 Tablespoons finely diced jalapeno
Additional chili powder or Tajin for sprinkling on top

Instructions

Cook the pasta: Bring a large pot of well-salted water to a boil. Add pasta and cook according to package instructions until al dente. Drain well and transfer to a large mixing bowl. Set aside.
8 oz dry pasta
Char the corn: While the pasta cooks, heat a cast iron skillet over medium-high heat. Add butter, cook until melted then add corn kernels and cook, stirring occasionally, until corn is charred/darkened in spots (usually about 5-8 minutes). Sprinkle with salt, stir, then remove from heat and transfer to the bowl with the pasta. Allow to cool slightly as you make the dressing and before you add the rest of the add-ins.
2 Tablespoons salted butter, 4 cups corn kernels, ¼ teaspoon table salt
Make the dressing: In a separate bowl, whisk together mayonnaise, crema, lime juice, sugar, chili powder, garlic powder, salt, and black pepper until thoroughly combined.
⅔ cup mayonnaise, ⅓ cup Mexican crema, 2 Tablespoons lime juice, 1 ½ teaspoons granulated sugar, ½ teaspoon chili powder, ½ teaspoon garlic powder, ½ teaspoon table salt, ¼ teaspoon black pepper
Combine: Add the onion, cotija, cilantro, and jalapeño to the corn mixture. Drizzle the dressing overtop and stir well, until all ingredients are evenly incorporated and thoroughly coated with the dressing.
½ cup finely diced white or red onion, ½ cup grated cotija cheese, ¼ cup finely chopped cilantro, 2 Tablespoons finely diced jalapeno
Serve. You can serve this pasta warm or cold, it’s delicious either way! Top with a sprinkling of chili powder before serving or serve with chili powder and/or tajin on the side for anyone to add to their individual dish before enjoying.
Additional chili powder or Tajin

Video

Notes

Corn

Use a “supersweet” corn that actually tastes good, and fresh cut off the cob is best. I typically need 4-5 ears of corn to get enough for this recipe. If you absolutely can’t find fresh, good-tasting corn, opt for frozen.

Storing

Store in an airtight container in the refrigerator for up to 3 days.

Nutrition